Paneer and Vegetable Curry

Name: Paneer and Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 tbsp sunflower oil; 225 g paneer, (drained and cut into roughly 2cm cubes); 1 tsp cumin seeds; 2 medium onions, (sliced); 3 garlic cloves, (crushed or finely grated); 25 g chunk of fresh ginger (peeled and finely grated); 1 long green chillil, finely chopped ((do not deseed)); 1 tbsp medium curry powder; 400 g can chopped tomatoes; 400 g potatoes (ideally Maris Piper) (peeled and cut into roughly 2cm chunks); 500 ml cold water; ½ tsp caster sugar; 100 g young spinach leaves; 100 g frozen peas; ground black pepper

By: Justine Pattison

https://justinepattison.com/

Print Recipe

Paneer is an Indian cheese that cooks beautifully and retains its texture. This is one vegetarian dish that even meat lovers will enjoy. It's quite fiery, so if you prefer your curry a little milder, deseed the chilli before chopping.

Prep Time 20

Cook Time 40

Servings

Calories 367

Ingredients

1 tbsp sunflower oil
225 g paneer, drained and cut into roughly 2cm cubes
1 tsp cumin seeds
2 medium onions, sliced
3 garlic cloves, crushed or finely grated
25 g chunk of fresh ginger peeled and finely grated
1 long green chillil, finely chopped (do not deseed)
1 tbsp medium curry powder
400 g can chopped tomatoes
400 g potatoes (ideally Maris Piper) peeled and cut into roughly 2cm chunks
500 ml cold water
½ tsp caster sugar
100 g young spinach leaves
100 g frozen peas
ground black pepper

Instructions

Place a large non-stick wok or frying pan over a medium heat. Brush with a little of the oil, then fry the paneer in two batches for 3-4 minutes, turning regularly until the cubes are lightly browned. Transfer to a plate, set aside and return the wok to the hob.
Add the remaining sunflower oil to the wok or pan and fry the cumin seeds over a medium-high heat for a few seconds, stirring. Add the onions, garlic, ginger and green chilli and cook for 6-8 minutes, stirring regularly until the onions are well softened. Sprinkle over the curry powder and cook for about 30 seconds, stirring.
Tip the chopped tomatoes into the pan, add the potatoes, water and salt. Season with plenty of black pepper. Bring the sauce to a gentle simmer, stirring continuously. Cover and cook the sauce for about 20 minutes, or until the potatoes are tender. Don't let the sauce boil furiously and stir it frequently as it simmers, especially towards the end of the cooking time.
When the curry sauce is ready, stir in the sugar, the spinach leaves (a handful at a time) and the frozen peas. Cook for a further 2-3 minutes until hot, adding a little extra water if needed, then add the paneer and heat through gently. Check the seasoning – you may want a little extra salt or pepper – and serve.

To freeze:

Flat-freeze the cooked and cooled curry in labelled zip=seal bags for up to 1 month. Cook from frozen or thaw in the fridge overnight. Reheat in a large, wide-based saucepan, stirring gently until piping hot.